Mediterranean Spinach and Feta Crisps

Looking for a light, flaky, and flavor-packed appetizer or snack? These Mediterranean Spinach and Feta Crisps are everything you love about the classic spanakopita—but easier and perfect for sharing. Made with buttery phyllo dough, vibrant spinach, creamy feta, and Mediterranean herbs, these baked crisps are golden and crisp on the outside with a savory, cheesy filling on the inside.

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Why You’ll Love This Recipe
Crispy & Golden – Made with phyllo dough for that irresistible crunch
Classic Flavors – Spinach, feta, garlic, and herbs for a savory, tangy bite
Baked, Not Fried – A lighter version of traditional pastries
Great for Any Occasion – Appetizer, snack, lunchbox, or party finger food
Make-Ahead Friendly – Can be assembled and baked when ready

Ingredients You’ll Need
1 tbsp olive oil
2 green onions, finely sliced
2 cloves garlic, minced
4 cups fresh spinach, chopped (or 1 cup frozen, thawed and squeezed dry)
½ tsp dried oregano
¼ tsp ground nutmeg
Salt and black pepper to taste
¾ cup crumbled feta cheese
2 tbsp ricotta or cream cheese (optional, for extra creaminess)
1 egg, lightly beaten (for filling)
8 sheets phyllo dough, thawed
2–3 tbsp melted butter or olive oil (for brushing)
Sesame seeds (optional, for garnish)

Tools You’ll Need
Baking sheet
Parchment paper
Pastry brush
Sauté pan
Mixing bowl
Knife and cutting board

Step-by-Step Instructions

Step 1: Cook the Spinach Mixture
Heat olive oil in a pan over medium heat.
Add green onions and garlic, sauté for 1–2 minutes until fragrant.
Add chopped spinach and cook until wilted and moisture evaporates.
Season with oregano, nutmeg, salt, and pepper. Let cool for a few minutes.

Step 2: Make the Filling
In a bowl, combine the cooled spinach mixture with feta, ricotta or cream cheese (if using), and the beaten egg. Mix well until evenly combined.

Step 3: Prepare the Phyllo
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Lay one sheet of phyllo on a clean surface. Brush lightly with melted butter or olive oil.
Top with another sheet and repeat until you have 4 layers.
Cut into 4 equal rectangles (or squares, depending on your shape preference).

Step 4: Fill and Fold
Place a spoonful of the spinach-feta mixture on one end of each phyllo rectangle.
Fold over to form a triangle or roll like a cigar, tucking in the edges.
Repeat with the remaining filling and phyllo layers.

Step 5: Bake to Crispy Perfection
Place the filled crisps on the prepared baking sheet.
Brush the tops with more melted butter or oil.
Sprinkle with sesame seeds if using.
Bake for 18–22 minutes or until golden brown and crisp.

Step 6: Serve and Enjoy
Let cool for 5 minutes before serving.
Serve warm or at room temperature with a squeeze of lemon or a side of tzatziki.

Tips for the Best Spinach and Feta Crisps
Keep Phyllo Covered – Use a damp towel to prevent phyllo from drying out while working
Don’t Overfill – A little filling goes a long way and prevents tearing
Bake Until Deep Golden – Crispier texture and richer flavor
Add Herbs – Try fresh dill, parsley, or mint for an herbal twist
Use Frozen Spinach – Just thaw and squeeze out all excess moisture

Serving Suggestions
Tzatziki or Yogurt Dip – Classic Greek-style pairing
Lemon Wedges – Brightens the savory flavors
Olive Tapenade – For a briny, flavorful contrast
Fresh Salad – Serve with arugula, cucumber, and cherry tomatoes
Meze Platter – Pair with hummus, olives, pita, and falafel

How to Store & Reheat
Store: Cool completely, then refrigerate in an airtight container for up to 3 days
Reheat: Bake at 350°F (175°C) for 5–7 minutes or until crisp again
Freeze: Freeze unbaked crisps on a tray, then transfer to a bag for up to 2 months. Bake from frozen, adding 5 extra minutes

Frequently Asked Questions
Can I make these vegan? Yes! Use vegan feta and skip the egg or replace with plant-based yogurt
Can I use puff pastry instead of phyllo? You can, but the result will be more like hand pies—still delicious!
Do I have to cook the spinach first? Yes, especially if using fresh, to remove moisture and avoid soggy pastries
Can I make a large version instead? Absolutely—layer the filling between sheets of phyllo in a baking dish and cut into squares after baking

Final Thoughts
These Mediterranean Spinach and Feta Crisps are the perfect balance of flaky, savory, and fresh. Easy to make and even easier to eat, they’re great for entertaining, snacking, or elevating your weekday lunch. Whether you serve them as part of a meze spread or enjoy them with a salad, they bring Mediterranean flavor to every bite.

Give them a try and share your creations online—tag your flaky, cheesy masterpieces so we can all enjoy!

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Cuisine: Mediterranean / Greek-Inspired

Nutritional Information (Per Crisp – 8 servings):
Calories: 160 | Protein: 5g | Carbs: 12g | Fat: 10g | Fiber: 1g | Sodium: 260mg

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